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Slow Cooker Beef Pot Roast

“The real secret here is making sure you sear the meat before the long, slow braising.”


Ingredients:


  • 1 (5 pound)

    bone-in beef pot roast

  • salt and pepper to taste

  • 1 tablespoon

    all-purpose flour, or as needed

  • 2 tablespoons

    vegetable oil

  • 8 ounces

    sliced mushrooms

  • 1 medium

    onion, chopped

  • 2 cloves

    garlic, minced

  • 1 tablespoon

    butter

  • 1 1/2 tablespoons

    all-purpose flour

  • 1 tablespoon

    tomato paste

  • 2 1/2 cups

    chicken broth

  • 3 medium

    carrots, cut into chunks

  • 2 stalks

    celery, cut into chunks

  • 1 sprig

    fresh rosemary

  • 2 sprigs

    fresh thyme

Directions:


  • Generously season both sides of the roast with salt and pepper . Sprinkle flour over until well coated , and pat it into the meat. Shake off excess .

  • Heat vegetable oil in a large skillet over medium heat until hot . Fry fry on both sides for 5-6 minutes each, until well browned. Remove from the pan and set aside .

  • Reduce the heat to medium and add the mushrooms and butter ; cooking for 3-4 minutes.

  • Stir in onions ; cook for 5 minutes, until the onions are translucent and beginning to brown . Add garlic, stir for primernominuty .

  • Stir in 1 1/2 tablespoons flour ; prepared and stirred for approximately 1 minute. Add the tomato paste and cook for another minute.

  • Slowly add chicken broth , stir to combine and bring to a boil. Remove the pan from the heat.

  • Place the carrots and celery in slow cooker. Place roast over the vegetables and pour any accumulated juices. Add rosemary and thyme .

  • Pour the onion and mushroom mixture over the roast . Cover slow cooker , turn to high and cook fry for 5-6 hours , pokamyaso will not fork tender .

  • Skim any fat from the surface and remove bone. Season with salt and pepper to taste.


Slow Cooker Beef Pot Roast

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